Step 1Place the almonds in a small pan over medium heat and toast until golden brown, shaking the pan, about 2 to 2 1/2 minutes. Set aside.
Step 2In a large bowl, toss together the iceberg lettuce, romaine lettuce, cilantro and mint. Transfer to a platter. Arrange the shredded turkey on top of the greens. Garnish with green onions, cucumber and almonds.
Step 3To make the dressing, whisk together the rice vinegar, soy sauce, sugar and rice wine in a bowl. Slowly whisk in the sesame oil. Adjust seasoning to taste. Add the sesame seeds, then pour the dressing over the salad. Add salt and pepper to taste.